Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain.
Food Sci Technol Int. 2017 Oct;23(7):623-636. doi: 10.1177/1082013217714671. Epub 2017 Jun 13.
The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts. Besides heat-moisture treatment wheat flour, the described behaviour found also for non-wheat-treated flours has not been previously reported in the literature. An increased hydrophobicity of prolamins and glutelins in low moisture-short heating time heat-moisture treatment of non-wheat flours with high protein content (12.92%-19.95%) could explain the enhanced viscosity profile observed.
研究了湿热处理条件（15%、25%和 35%的水分含量；120℃加热 1、3 和 5 小时）对不同谷物面粉基质（大麦、荞麦、高粱、高β-葡聚糖大麦和小麦）的黏度糊化和胶凝特性的影响。通过将高水合样品（3.5:25，w:w）应用于快速粘度分析仪罐中进行连续蒸煮和冷却循环。在较温和的湿热处理条件（15%水分含量，1 h 加热时间）下，除高粱外，湿热处理面粉在早期糊化和随后的胶凝过程中达到的黏度值比相应的天然面粉高得多。除了湿热处理的小麦粉，这种在非小麦处理的面粉中发现的行为在以前的文献中没有报道过。在低水分-短加热时间湿热处理过程中，高蛋白质含量（12.92%-19.95%）的非小麦面粉中的醇溶蛋白和谷蛋白的疏水性增加，可以解释观察到的增强的黏度特性。
